About Us
Gavroche translates to “mischievous child”. Inspired by the main character from the revered Les Misérables, Gavroche embodies the spirit of both the French Revolution and the vibrant energy of Old Town. Our team aims to usher French cuisine into a new era.
OWNERJason Chan
To know Jason Chan is to understand him – not just a respected industry professional who has owned esteemed restaurants, discovered star talent and consulted dozens of leading chefs and hospitality groups – but as a fighter. A fighter who has survived stage four throat cancer, lost and found love, become a master of martial arts and who continues to test the limits of his physical, mental and spiritual discipline daily. As he opens Gavroche, his 32-seat gem nestled in the heart of Chicago’s historic Old Town, the quietly confident Chan, 58, has met his moment. He describes the restaurant as a “petite revolution,” a tagline symbolizing not only his forward-thinking approach to French cuisine – which has inspired and informed his work as a hospitality leader for more than thirty years – but also the joie de vivre of a restaurateur coming full circle on a lifetime of hard-won breakthroughs to reveal the passion project that has lived in his dreams for decades.
“Gavroche is the sum total of my experiences,” says Chan. “At the end of the day, dining here is intended to bring us back to what is truly important, and that is celebrating life. This place represents the spirit of community – coming together around the table in friendship and love over a great bottle of wine and the best steak tartare you’ve ever tasted in a warm, welcoming place. Really, what else do we need?”
EXECUTIVE CHEFMitchell Acuña
Enthusiastic about cooking from a young age, there was never any question where Chef Michell Acuña’s career would lead. Not long after completing his classic French training, he discovered a passion for the heat and grind of the kitchen. He became deeply entrenched in thinking about ingredients and careful applications that would allow their flavors to shine.
A culinary talent on the rise, Acuña’s resume throughout his young career is an indicator of his trajectory. He began with an internship at Chicago’s Michelin-starred BOKA, his first exposure to fine dining. From there, he stayed with the Michelin theme and progressed to positions at multiple Chicago restaurants – including North Pond Café, Tete Charcuterie and Roister – each of which allowed him to learn and blossom under some of the country’s most esteemed chefs.
Acuña’s next stop was Sixteen restaurant, where he found a home. During his tenure in the kitchen, the restaurant was awarded two Michelin stars and five stars from Forbes. Under the mentorship of Chef Nick Dostal, Robert was promoted to Sous Chef, a role that gave him the opportunity to conceptualize and oversee the expedition of new menu items. The restaurant retained its two-star Michelin status.
After Sixteen’s closure, Acuña ventured on his own and created Mirepoix Gangster Kitchens, Chicago’s first gourmet, personalized private chef company. For four years, he curated vegetable-forward, French-inspired tasting menus for his guests directly in the comfort of home. In 2023, Acuña stepped away from Mirepoix and continued honing his craft in notable kitchens, again at BOKA and also at Bazaar by José Andrés.
Now at the culinary helm at Gavroche, Robert is thrilled to bring his passion for ingredients and French cooking to life in a modern way. “In so many ways, every experience I’ve had has led to this moment. I’m grateful for the opportunity to share my take on the cuisine that inspired me to pursue this lifelong career. Our team is ready to create and share something really special.”
Acuña is an alum of Kendall College.
PASTRY CHEFChristine McCabe
Called a “creator of magic” by esteemed Chicago Tribune dining critic Phil Vettel, Christine McCabe is a leading pastry chef whose versatility and experience have earned her the respect of countless chefs and restaurateurs over nearly three decades, many of whom today seek her expertise as a premier consultant.
McCabe’s impressive career includes stints at some of the world’s top restaurants, such as Joël Robuchon in Paris, Charlie Trotter’s in Chicago and Metropolitan in Salt Lake City. In 2005, bon appétit magazine named her Pastry Chef of the Year, and her work has been featured in The New York Times, Food & Wine and Town & Country, among others.
At Gavroche, McCabe reunites with longtime friend, Jason Chan. In 2019, the duo partnered to open the highly successful Sugar Cube, an Americana-style patisserie, in Chicago’s Time Out Market. While the pandemic had other plans for Sugar Cube’s expansion into the commercial space, the duo always vowed to work collaborate again.
At Gavroche, guests explore a petite, but mighty, dessert selection that changes seasonally. Composed with all-natural ingredients and rich in decadence, desserts here call upon McCabe’s long history with and passion for the precise, flawless technique demanded by French pastry.
